Canadian Bacon

[bill ace 350]

9.09 pound pork loin.

Just finished rubbing it with Tender Quick and Brown Sugar.

Morton's recipe.

Cure for 14 days.

When done, smoke with hickory.

Pics to follow.

 

[normanaj]

Been meaning to do the same for quite some time but I've become a serial procrastinator and not getting such things done.

 

[bill ace 350]

In the fridge on a wire rack right now. Dried with paper towels, dusted with garlic powder and a heavy coat of black pepper. Pics tomorrow.

 

[SmokinEdge]

With a TQ recipe it would be salty to my taste. Ymmv

 

[DougE]

With a TQ recipe it would be salty to my taste. Ymmv

I would definitely do a fry test before smoking and soak some salt out if necessary.

 

[bill ace 350]

With a TQ recipe it would be salty to my taste. Ymmv

Made it this way a few times before. Never too salty for my taste.

 

[SmokinEdge]

Made it this way a few times before. Never too salty for my taste.

GTG then.

 

[chopsaw]

Never too salty for my taste.

Same here . Always perfect when used correctly .
I've mentioned this before , but think about saving a hunk to double smoke . Makes a great knife and fork meal .

 

[bill ace 350]

I would definitely do a fry test before smoking and soak some salt out if necessary.

It will be good!

 

[bill ace 350]

Having gepockelte(Morton's recpie), sauerkraut and porltatoes for supper tonight. plus a taste of the Canadian bacon

 

[bill ace 350]

Going in the smoker now.

Applewood chips.

 

[HalfSmoked]

King of the recipe Bear used.

Warren

 

[bill ace 350]

King of the recipe Bear used.

Warren

I think the Morton recipe was his inspitation, and he went from there.

 

[bill ace 350]

Pulled at 147 degrees F